Let it rise for 1½–2 hours at room temperature, or until doubled in size.
For even better flavor, you can refrigerate it for 8–12 hours.
4. Shape the dough
Dust your hands and a surface with flour.
Turn the dough out gently—don’t knead.
Fold the dough edges inward to form a round ball.
Place it on parchment paper and let it rest for 30 minutes.
5. Preheat the oven
Place a Dutch oven (or heavy pot with lid) inside your oven.
Preheat to 230°C (450°F) for at least 30 minutes.
6. Bake
Carefully remove the hot pot from the oven.
Lift the dough using the parchment paper and place it inside the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes until golden and crisp.
7. Cool
Let the bread cool on a rack for at least 30 minutes before slicing.
